Raspberry Swirl Coconut Snowball Cake Recipe

If you adore the tropical sweetness of coconut paired with the bright, tart burst of fresh raspberries, you are going to fall head over heels for this Raspberry Swirl Coconut Snowball Cake Recipe. This cake is an absolute showstopper featuring ultra moist coconut layers, luscious raspberry filling, and a dreamy coconut cream cheese frosting enveloped by fluffy shredded coconut. It’s the perfect balance of rich and refreshing, creaminess and crumb, and a pure delight for raspberry coconut lovers everywhere. Whether you’re celebrating a special occasion or just craving a slice of sunshine, this cake is bound to bring smiles and comfort in every bite.

Ingredients You’ll Need

Gathering your ingredients for this cake is simpler than you might think, yet each one plays a vital role in creating the moistness, flavor, and gorgeous texture that make this cake unforgettable. From the creamy butter to the fragrant extracts, every component works together to build layers of flavor.

• All-purpose flour (2 1/2 cups): The base of the cake, providing structure and tenderness.
• Baking powder (1 tablespoon): Gives lift and fluffiness to the cake layers.
• Baking soda (1/2 teaspoon): Helps with rise and balances acidity for perfect crumb.
• Salt (3/4 teaspoon): Enhances all the flavors and balances the sweetness.
• Unsalted butter (1/2 cup for cake, 1 cup for frosting): Adds richness and a velvety texture when creamed with sugar.
• Granulated sugar (1 1/2 cups): Sweetens and helps achieve that light, fluffy cake texture.
• Vanilla extract (1 teaspoon for cake, 1 teaspoon for frosting): Brings warmth and depth to the flavor profile.
• Coconut extract (1 1/2 teaspoons for cake, 1/2 teaspoon for frosting): Imparts the perfect tropical twist.
• Almond extract (1/4 teaspoon): Adds a subtle nutty undertone that wonderfully complements coconut.
• Egg whites (6 large): Whipped gently to bring airy lightness to the batter.
• Canned coconut milk (1 cup for cake, 3 tablespoons for frosting): Adds moisture and creamy coconut flavor.
• Sour cream (1/2 cup): Gives tenderness and slight tang to balance the sweetness.
• Unrefined coconut oil (1/3 cup): Provides moistness and enhances the tropical aroma.
• Unsweetened shredded coconut (1 cup for cake, 2 cups for decorating): Gives delightful texture and coconut punch.
• Cream cheese (8 ounces): The star of the frosting, it gives tangy creaminess and richness.
• Salt (1/4 teaspoon in frosting): Balances the frosting’s sweetness and highlights flavors.
• Confectioners’ sugar (4 1/2 cups): Sweetens and thickens the frosting to fluffy perfection.
• Raspberry preserves (1/2 cup): Swirled between cake layers to bring that irresistibly bright raspberry burst.

How to Make Raspberry Swirl Coconut Snowball Cake Recipe

Step 1: Prep Your Pans and Dry Ingredients

Preheat your oven to 350 degrees Fahrenheit and generously grease and line three 9-inch round cake pans. This ensures your cakes release easily after baking. Meanwhile, sift together your flour, baking powder, baking soda, and salt. Sifting helps aerate the flour and evenly distribute the leavening agents, which is key for a light, fluffy cake.

Step 2: Cream Butter and Sugar Until Fluffy

Using your stand mixer or a handheld mixer, beat softened butter on medium-high speed for about 1 minute until smooth. Gradually add the granulated sugar and continue beating on high for 2 minutes. This creaming step is crucial—it incorporates air that leads to a tender crumb and moist texture in the finished cake.

Step 3: Add Extracts and Egg Whites

Mix in vanilla, coconut, and almond extracts. Then reduce mixer speed and slowly add in your lightly beaten egg whites in three additions, beating well after each. The foamy egg whites help keep the cake light, fluffy, and airy.

Step 4: Alternate Dry Ingredients with Coconut Milk Mixture

Combine the coconut milk and sour cream in a separate cup. On low speed, add the flour mixture and the coconut milk-sour cream blend alternately in three additions, starting and ending with the flour. Mix only until just combined for a tender cake that won’t be dense.

Step 5: Fold in Coconut and Oil, Then Bake

Beat in the liquified coconut oil until incorporated, then gently fold in shredded coconut with a spatula. Divide the batter evenly among your pans, smoothing the tops. Bake for about 20 minutes or until the edges are lightly browned and a toothpick comes out clean. Let the cakes cool in the pans for 20 minutes before transferring to wire racks to cool completely.

Step 6: Whip Up the Coconut Cream Cheese Frosting

Cream together butter and cream cheese until silky smooth. Add vanilla, salt, coconut extract, and coconut milk, blending well. Gradually sift in confectioners’ sugar, adding a little at a time while mixing on low, then beat on high for 2 minutes until the frosting is fluffy and luscious.

Step 7: Assemble Your Raspberry Swirl Coconut Snowball Cake Recipe

Trim any domed top from your cake layers to keep the cake level. Place the first layer on your serving plate and spread about 1 cup of frosting evenly over it, followed by 1/4 cup of raspberry preserves. Repeat for the second layer, then finish with the third cake layer. Cover the entire cake with the remaining frosting. Finally, press shredded coconut onto the sides and sprinkle generously on top. Let the cake set for about 30 minutes before slicing to help the frosting firm up beautifully.

How to Serve Raspberry Swirl Coconut Snowball Cake Recipe

Garnishes

For an elegant touch, decorate your cake with fresh raspberries or edible flowers on top. The natural colors create a stunning contrast against the snowy coconut coating. A light dusting of powdered sugar also adds a frosty, whimsical finish.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a refreshing balance, serve alongside a crisp mixed green salad with citrus vinaigrette or a fresh fruit salad featuring kiwi and pineapple to complement the tropical flavors.

Creative Ways to Present

Try slicing the cake into petite squares and serving on pretty dessert plates for a tea party vibe. You could also layer the cake ingredients in clear trifle bowls for a beautiful parfait-style presentation, showcasing the luscious layers of cake, frosting, and raspberry swirl.

Make Ahead and Storage

Storing Leftovers

Once frosted and decorated, store the Raspberry Swirl Coconut Snowball Cake Recipe covered in an airtight cake carrier or tightly wrapped with plastic wrap in the refrigerator. It will stay fresh for up to 4 days, giving you plenty of time to savor each slice.

Freezing

You can freeze the cake unassembled by wrapping each cake layer tightly in plastic wrap and aluminum foil. When ready to enjoy, thaw layers overnight in the fridge before assembling and frosting. If your cake is fully assembled, freeze it uncovered for an hour to set the frosting, then wrap tightly and freeze for up to 2 months.

Reheating

This cake is best enjoyed chilled or at room temperature. If you want to soften the cake slightly, let slices sit out for 20-30 minutes before serving. Avoid microwaving as the coconut cream cheese frosting can become oily or separate when warmed.

FAQs

Can I use frozen raspberries instead of raspberry preserves?

While frozen raspberries could work, raspberry preserves provide the ideal thickness and sweetness to balance the creamy frosting and moist coconut cake. Using fresh or frozen raspberries may result in a runnier filling, so you may want to cook them down with sugar to simulate preserves.

Is there a substitute for coconut oil in this recipe?

Yes, you can substitute light olive oil or vegetable oil for coconut oil, but it will slightly reduce the coconut flavor and aroma in the cake. For the best tropical taste, sticking with unrefined coconut oil is recommended.

Can I make this cake gluten-free?

Yes, by replacing the all-purpose flour with a 1-to-1 gluten-free baking flour blend, you can make this cake gluten-free. Make sure your baking powder is gluten-free and keep an eye on the texture while baking, as gluten-free flours sometimes require slight adjustments in moisture.

How do I prevent the shredded coconut from turning dry on the cake?

Press the shredded coconut gently but firmly into the frosting to help it stick and stay moist. Storing the cake tightly covered in the fridge also helps keep the coconut fresh and prevents it from drying out.

Can I use this frosting on cupcakes?

Absolutely! This coconut cream cheese frosting is thick, luscious, and perfect for cupcakes. Just adjust the quantity accordingly and pipe or spread generously on your favorite cupcakes for a tropical twist.

Final Thoughts

If you’re looking for a dessert that brings joy, bursts with flavor, and looks absolutely stunning, you simply have to try the Raspberry Swirl Coconut Snowball Cake Recipe. From the moist, tender coconut cake layers to the vibrant raspberry swirls and dreamy frosting, every bite is a celebration. Share this delight with friends and family, and watch it become one of your go-to favorites for special occasions or whenever you crave a tropical escape in cake form.

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